This image shows a traditional dish from the Okayama region of Japan called “barazushi.” Its origin dates back to the mid-17th century when the lord of the Okayama domain, Mitsumasa Ikeda, issued a decree called “Ichiju-Issai,” which limited meals to one soup and one side dish. In response, the people devised “barazushi,” a dish that appeared simple but was actually a feast with many ingredients hidden inside, for special occasions. At that time, the ingredients of the sushi were placed at the bottom of the container (sushi tub) and covered with vinegared rice to disguise the lavishness. Just before eating, the container was flipped over to reveal the sumptuous dish.
Here is the translation of the toppings:
Shrimp
Spanish mackerel
Octopus
Clams
Conger eel
Shiitake mushrooms
Lotus root
Green beans
Pickled ginger
Shredded egg
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#OkayamaJapan
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#slowfoodjapan